Vitamin E (α-Tocopherols) Content of Foods
(611 - 620)
0.1 mg
(per 25 g edible portion)
Cherry (domestic, sweet type, raw)
0.3 mg
(per 64 g edible portion)
Satsuma mandarin (canned in light syrup, solids)
0.1 mg
(per 20 g edible portion)
Apricot (jam, lightly sweetened)
0.7 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
0.6 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
0.2 mg
(per 50 g edible portion)
Soybean sprout (raw)
0.3 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
0.1 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
0.3 mg
(per 55 g edible portion)
Garlic (bulb, raw)
2.2 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
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